Pastel de Nata (also known as Pastéis de Nata) is a delicious Portuguese custard tart that features a flaky pastry shell filled with a creamy, rich custard. These tarts are popular in Portugal and around the world, and they're known for their caramelized top and crispy crust. Here’s a recipe to make them at home:
Pastéis de Nata (Portuguese Custard Tarts)
Ingredients:
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For the Pastry:
- 1 package (approximately 270 g/9.5 oz) of puff pastry, thawed if frozen
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For the Custard Filling:
- 1 cup (240 ml) heavy cream
- 1 cup (240 ml) whole milk
- 1 cup (200 g) granulated sugar
- 6 large egg yolks
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 cinnamon stick (optional)
- Zest of 1 lemon (optional)
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For Serving:
- Ground cinnamon (for sprinkling)
- Powdered sugar (for sprinkling)
Instructions:
1. Prepare the Pastry:
- Preheat your oven to 220°C (425°F).
- Roll out the puff pastry on a lightly floured surface. Cut the pastry into squares large enough to line the cups of a muffin tin or tartlet pan.
- Press each piece of pastry into the cups of the muffin tin or tartlet pan, ensuring the sides are well-covered. You can use the back of a spoon to press the pastry into place.
2. Prepare the Custard Filling:
- In a medium saucepan, combine the heavy cream, whole milk, and half of the granulated sugar. Heat over medium heat until the mixture is hot but not boiling. If using, add the cinnamon stick and lemon zest. Remove from heat and let steep for a few minutes.
- In a separate bowl, whisk together the egg yolks, the remaining sugar, and cornstarch until smooth.
- Slowly add a small amount of the hot milk mixture to the egg yolks, whisking constantly to temper the eggs and prevent curdling.
- Gradually whisk the tempered egg yolk mixture back into the hot milk mixture in the saucepan.
- Return the saucepan to the heat and cook over medium heat, whisking constantly, until the custard thickens and coats the back of a spoon. This should take about 5-7 minutes. Remove from heat and stir in the vanilla extract. Remove the cinnamon stick and lemon zest if used.
3. Fill the Pastry Shells:
- Spoon the custard filling into the prepared pastry shells, filling them almost to the top.
4. Bake the Tarts:
- Bake in the preheated oven for 15-20 minutes, or until the tops of the custards are caramelized and the pastry is golden brown. You may need to rotate the pan halfway through baking for even color.
5. Cool and Serve:
- Allow the tarts to cool slightly in the pan before transferring them to a wire rack to cool completely.
- Dust with ground cinnamon and powdered sugar before serving, if desired.
Tips:
- Crispier Pastry: If you want an extra crispy crust, you can place the filled tarts under the broiler for a minute or two after baking to caramelize the tops further. Watch closely to avoid burning.
- Make Ahead: The custard filling can be made a day in advance and stored in the refrigerator. Assemble and bake the tarts when ready to serve.
These Pastéis de Nata are delightful as a sweet treat with coffee or as a dessert. Enjoy the authentic taste of Portuguese pastry at home!
